1 Venison, 9 bone rack, trimmed
1 pinch salt and fresh ground black pepper
For the garlic, rosemary and herb crust
2 tbsp Dijon mustard
3 tbsp Butter, softened
3 garlic clove, finely chopped
8 tbsp fresh white breadcrumbs
6 tbsp finely chopped parsley
3 tbsp finely chopped rosemary leaves
Preheat oven to 200C. Score outer surface of meat very lightly to hold herb crust.
Season with salt and freshly ground black pepper. Lay on baking tray and roast in oven for 15 minutes.
Mix mustard, softened butter and garlic to form a paste. Spread over meaty side of venison.
Mix breadcrumbs with finely chopped parsley, rosemary and melted butter, and pat over mustard-coated side of venison and replace on baking tray. Roast for further 15-20 minutes in hot oven.
